Method: If you’re using dried chickpeas, soak them overnight and cook them until tender (this takes about an hour in a regular pan, or 15 minutes in a pressure cooker). Slice the chorizo and then cut the slices into quarters. Cook the chorizo pieces in a small pan until they exude some fat, then add the diced red pepper and cook for a few minutes. (For a vegetarian/vegan version, just use a teaspoon of olive oil instead of the chorizo.) Stir in the sliced sundried tomatoes, then add the crushed tomatoes, paprika and seasoning. Stir in the cooked chick peas (if you are using canned chick peas, heat until the chick peas are warmed through).